“This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.” - by Terry
Ingredients
Adjust Servings
Original recipe yields 1 - 8x4 inch loaf pan
Directions
- In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
- In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
Nutrition
Amount Per Serving (12 total)
- Calories
- 270 cal
- 13%
- Fat
- 6.1 g
- 9%
- Carbs
- 53.5 g
- 17%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"Great! Family of 7 children..all loved it! Thanks..submit more vintage recipes..love them...!..." See more"
SHIROBARA
"Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the best ca..." See moreke I've ever made."
CarrylGabrielle
"Excellent recipe- it produced a dense, moist loaf that was excellent for breakfast or a light snack. Be sure to sift the dry ingredients just as the recipe says. I also adjusted the spices to suit my ..." See moretaste- 1 1/2 tsps cinnamon, 1 tsp freshly grated nutmeg and 1/4 tsp ground cardamom. Yummy! :)"
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